Lean, white-meat fish fillets, livened up Italian style with some really simple ingredients yet adding so much flavor to this roast
- 100g black olives, pitted
- 4 tbsp olive oil, plus some for brushing
- 25gms pine nuts coarsely crushed (alternatively use unsalted peanuts)
- Fillets of firm fleshed, white fish – 1 kg White Snapper or Butterfish from FishVish
- 500g cherry tomatoes
- Large handful of fresh basil leaves, roughly chopped
- Preheat the oven to 180°C.
- Thaw the FishVish fillets completely and pat dry. Season fish fillets with salt and pepper on both sides. Set aside.
- Cut the olives into half and set aside.
- Cut the cherry tomatoes in half and set aside.
- Tip: Easy Cut Cherry
- Heat olive oil in a pan and sear the fillets, on one side for a few minutes. Transfer to a large roasting tin brushed with Olive oil, seared side down.
- Scatter the cut cherry tomatoes around the fillets.
- Cut the olives in half and scatter over the tomatoes, followed by the pine nuts. Season slightly.
- Roast for 15 minutes, until the fish is tender. Remove from the oven and scoop up the tomatoes
- Scatter the tomatoes and basil leaves equally on 4 plates (preferably warmed).
- Gently place one fillet on top on each plate.
- Drizzle with a little extra virgin olive oil.